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Diggers Rest – Divide, divide; Eco gardening tips; Gluten Free Kumara Toast
October 20, 2017

October 2017 Issue #146


What fun that we both love gardening. Thanks for joining me.

1) Divide, divide
2) Eco gardening tips
3) Gluten Free Kumara Toast

Back garden Oct

Spring here in NZ, and I've emptied one compost bin onto garden, then topped with some seaweed from recent beach stroll.

Guess what? That prickly seaweed has stopped the birds scattering stuff hither and thither. I bet when the seaweed softens, the birds will be back, sigh.

Small gripe... compost had lots of little plastic fruit labels. So un-eco-friendly, and sometimes one apple or whatever will have TWO labels.

Eco gardening tips

  • Divide and transplant
    Mid-autumn/fall or early spring is the best time to divide perennials. In your veggie garden you may have rhubarb, chives, horseradish etc. Dig up and divide then replant healthy young sections, or try the method of chopping out the middle of a perennial clump and fill the space with compost.

  • Divide and give
    Howsabout potting up your spare seedlings from dividing your perennials and use as gifts or for your local school fair. Or wrap the roots in a wet rag and put out by your gate to give away. You're sure to make new local friends!

  • Don't sob over soursobs

    oxalis or soursobs

    Also called oxalis, they ARE sour to eat... those pretty little leaves and flowers, but a few sprinkled on a salad or meal are deliciously tangy.

    Not big amounts every day as they are high in oxalates, which are toxic in large quantities.

    Want expert help to stop soursob taking over your garden? Good advice here: Soursob eradication.

wooden xmas tree ornament

A stunning wooden Christmas tree that never dies. You can buy it here. Don't miss out!

Gluten Free Kumara Toast

This is on my To Do list of recipes to try, looks good. There's a video of how to make it on our Facebook page:


  • 1 big kumara or sweet potato
    • Butter
    • Peanut butter
    • Baba ganoush
    • Hummus
    • Avocado and goats feta
    • Coconut yoghurt and jam.


  • Take the kumara and cut into slices around half a centimetre thick (⅕").
  • Cut off the skin and cut it to fit in your toaster without any overhanging pieces so it cooks evenly.
  • Toast on second highest setting, depending on your toaster.
  • Toast 2-4 times rotating each time. (Best toasted 3 times so it has a bit of crunch as it is easier to eat.)
  • Serve with your favourite spreads.

Preparation: 5 minutes
Cooking: 5 minutes
Serves: 1-2 people

Live, love and garden.

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